[[!meta date="2014-07-20"]]
[[!meta author="Tyler Cipriani"]]
[[!meta copyright="""
Copyright &copy; 2018 Tyler Cipriani
"""]]
[[!meta title="A ProMash Recipe Report"]]


In looking through my archived email I realized that many of my old ProMash
recipes that I thought were lost to time and changing computers live on.

A blog is a better place for these recipes to live&#8212;that&#8217;s why
this post is here.

    Pumpkin Beer

    A ProMash Recipe Report

    BJCP Style and Style Guidelines
    -------------------------------

    21-A  Spice/Herb/Vegetable, Spice, Herb or Vegetable Beer

    Recipe Specifics
    ----------------

    Batch Size (L):          22.71 (6 Gallons)    Wort Size (L):     22.71
    Total Grain (kg):         5.78
    Anticipated OG:          1.057    Plato:             13.96
    Anticipated SRM:          12.6
    Anticipated IBU:          19.1
    Brewhouse Efficiency:       70 %
    Wort Boil Time:             60    Minutes


    Grain/Extract/Sugar

       %     Amount     Name                          Origin        Potential SRM
    -----------------------------------------------------------------------------
     55.0     3.18 kg.  Pale Malt(2-row)              Great Britain  1.038      3
     17.1     0.99 kg.  Vienna Malt                   Germany        1.037      3
      8.5     0.49 kg.  Munich Malt                   Germany        1.037      8
      6.6     0.38 kg.  Flaked Oats                   America        1.033      2
      3.9     0.23 kg.  Crystal 40L                   America        1.034     40
      3.9     0.23 kg.  Special B Malt                Belgian        1.030    120
      3.5     0.20 kg.  Brown Sugar                   Generic        1.046      4
      1.5     0.09 kg.  Molasses                      Generic        1.036     80

    Hops

       Amount     Name                              Form    Alpha  IBU  Boil Time
    -----------------------------------------------------------------------------
     28.00 g.     Goldings - E.K.                   Pellet   7.50  19.1  30 min.


    Yeast
    -----
    White Labs WLP002 English Ale


    Mash Schedule
    -------------

                         Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
    Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
    ---------------------------------------------------------------------------------
    1                      5     60    154     154   Infuse   173       14.88   2.71


    Total Water Qts:           15.72 - After Additional Infusions
    Total Water L:             14.88 - After Additional Infusions
    Total Mash Volume L:       18.55 - After Additional Infusions

    All temperature measurements are degrees Fahrenheit.
    All infusion amounts are in Liters.
    All infusion ratios are Liters/Kilograms.

    Notes
    -----
    4g CaCl2.H2O/5gallons of water
    revitalized 2 vials WLP 002 at 8:45am day of brew
    Mash Temp: 150
    Mash pH: 5.38
    Mash gravity: 1.085 (95% mash eff)
    Preboil pH: 5.31
    Preboil Gravity: 1.045 (70% eff)
    88mL molassas @ 5min left in boil
    200g brown sugar @ 5min left it boil

* * *

    American Amber

    A ProMash Recipe Report

    BJCP Style and Style Guidelines
    -------------------------------

    10-B  American Ale, American Amber Ale

    Min OG:  1.045   Max OG:  1.060
    Min IBU:    25   Max IBU:    48
    Min Clr:    10   Max Clr:    17  Color in SRM, Lovibond

    Recipe Specifics
    ----------------

    Batch Size (L):          22.71    Wort Size (L):     22.71
    Total Grain (kg):         5.68
    Anticipated OG:          1.054    Plato:             13.31
    Anticipated SRM:          11.9
    Anticipated IBU:          89.8
    Brewhouse Efficiency:       70 %
    Wort Boil Time:             60    Minutes


    Grain/Extract/Sugar

       %     Amount     Name                          Origin        Potential SRM
    -----------------------------------------------------------------------------
     44.0     2.50 kg.  Pale Malt(2-row)              Great Britain  1.038      3
     32.0     1.82 kg.  Vienna Malt                   Germany        1.037      3
      8.0     0.45 kg.  Crystal 75L                   Great Britian  1.034     75
      8.0     0.45 kg.  Munich Malt                   Germany        1.037      8
      4.0     0.23 kg.  CaraVienne Malt               Belgium        1.034     22
      4.0     0.23 kg.  Flaked Oats                   America        1.033      2

    Potential represented as SG per pound per gallon.


    Hops

       Amount     Name                              Form    Alpha  IBU  Boil Time
    -----------------------------------------------------------------------------
     28.00 g.     Centennial                        Pellet  10.50  27.3  30 min.
     28.00 g.     Simcoe                            Pellet  13.00  33.7  30 min.
     28.00 g.     Centennial                        Pellet  10.50  12.9  10 min.
     28.00 g.     Simcoe                            Pellet  13.00  15.9  10 min.
     28.00 g.     Centennial                        Pellet  10.50   0.0  0 min.
     28.00 g.     Simcoe                            Pellet  13.00   0.0  0 min.
     28.00 g.     Centennial                        Pellet  10.50   0.0  Dry Hop
     28.00 g.     Simcoe                            Pellet  13.00   0.0  Dry Hop


    Yeast
    -----

    BrewTek CL-50 California Pub Brewery Ale


    Mash Schedule
    -------------

    Mash Name: Fix_40_60_70

    Total Grain kg:     5.68
    Total Water Qts:   15.00 - Before Additional Infusions
    Total Water L:   14.19 - Before Additional Infusions

    Tun Thermal Mass:   0.20
    Grain Temp:        20.50 C


                         Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
    Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
    ---------------------------------------------------------------------------------
    3                      5     60    149     149   Infuse   168       14.19   2.50

    Total Water Qts:           15.00 - After Additional Infusions
    Total Water L:             14.19 - After Additional Infusions
    Total Mash Volume L:       17.99 - After Additional Infusions

    All temperature measurements are degrees Fahrenheit.
    All infusion amounts are in Liters.
    All infusion ratios are Liters/Kilograms.

* * *

    APA

    A ProMash Recipe Report

    Recipe Specifics
    ----------------

    Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
    Total Grain (Lbs):       11.38
    Anticipated OG:          1.059    Plato:             14.55
    Anticipated SRM:           6.3
    Anticipated IBU:          39.7
    Brewhouse Efficiency:       85 %
    Wort Boil Time:             60    Minutes


    Grain/Extract/Sugar

       %     Amount     Name                          Origin        Potential SRM
    -----------------------------------------------------------------------------
     41.8     4.75 lbs. Pale Malt(2-row)              America        1.036      2
     40.7     4.63 lbs. Pale Malt(2-row)              Great Britain  1.038      3
      4.4     0.50 lbs. Wheat Malt                    America        1.038      2
      8.8     1.00 lbs. Munich Malt(2-row)            America        1.035      6
      4.4     0.50 lbs. Crystal 40L                   America        1.034     40

    Potential represented as SG per pound per gallon.


    Hops

       Amount     Name                              Form    Alpha  IBU  Boil Time
    -----------------------------------------------------------------------------
     15.00 g.     Columbus                          Pellet  15.00  26.2  60 min.
     20.00 g.     Centennial                        Pellet  10.50   8.9  10 min.
     10.00 g.     Willamette                        Pellet   5.00   2.1  10 min.
     40.00 g.     Centennial                        Pellet  10.50   2.1  1 min.
     20.00 g.     Willamette                        Pellet   5.00   0.5  1 min.
     40.00 g.     Centennial                        Pellet  10.50   0.0  Dry Hop
     15.00 g.     Willamette                        Pellet   5.00   0.0  Dry Hop


    Yeast
    -----

    White Labs WLP002 English Ale


    Water Profile
    -------------

    Profile:           Longmont
    Profile known for: 

    Calcium(Ca):           0.0 ppm
    Magnesium(Mg):         0.0 ppm
    Sodium(Na):           11.0 ppm
    Sulfate(SO4):          3.0 ppm
    Chloride(Cl):          2.0 ppm
    biCarbonate(HCO3):    12.2 ppm

    pH: 6.60


    Mash Schedule
    -------------

    Mash Name: 

    Total Grain Lbs:   11.38
    Total Water Qts:   16.49 - Before Additional Infusions
    Total Water Gal:    4.12 - Before Additional Infusions

    Tun Thermal Mass:   0.20
    Grain Temp:        68.00 F


                         Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
    Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
    ---------------------------------------------------------------------------------
    sacc                   5     60    151     151   Infuse   168       16.49   1.45


    Total Water Qts:           16.49 - After Additional Infusions
    Total Water Gal:            4.12 - After Additional Infusions
    Total Mash Volume Gal:      5.03 - After Additional Infusions

    All temperature measurements are degrees Fahrenheit.
    All infusion amounts are in Quarts.
    All infusion ratios are Quarts/Lbs.


    Notes
    -----

    .5tsp CaSO4 and .25tsp CaCl2 in mash

    Mashed in High and then low (156 then
     148 then 151ish took about 10 min to correct)

    Mash pH ~5.2

    .5tsp CaSO4
     in Boil

    Pitched active 2L starter
    Complete fermentation in 3 days
    dry hopped after 3 days
    Let sit on dry hops 7 days swirling every other day.
